If you or someone you know is allergic to peanuts or peanut butter, yet craves a really good cookie, I have a perfect – super-easy – recipe… Tahini cookies. That’s right. Tahini (sesame seed paste), the same ingredient used in making hummus, is the key ingredient in this delicious, crispy, somewhat chewy cookie. It goes great with a cup of coffee (Armenian, of course) or tea!
By the way, you could leave out the flour altogether for a gluten-free cookie, but the texture will be ever-so-delicate.
- 1 cup tahini (very well-stirred)
- ¾ to 1 cup granulated sugar (For a sweeter cookie, add 1 cup sugar)
- 1 large egg
- 1 tsp. baking soda
- ⅛ tsp. cinnamon (or to taste)
- dash salt
- ¼- ⅓ cup all-purpose flour (See note below for a flourless cookie.)
- toasted sesame seeds (optional)
- Preheat oven to 350°F.
- Mix together the tahini, sugar, and egg in a mixing bowl. Sift-in the baking soda, cinnamon, flour and salt. Blend well.
- Roll dough into walnut-sized balls with slightly dampened hands. (This helps to prevent sticking.) Place each ball on an ungreased baking sheet about 1 ½ inches apart.
- Using the tines of a fork, press down to slightly flatten each cookie and create a criss-cross design.
- Sprinkle tops with toasted sesame seeds, if desired.
- Bake for about 10 to 12 minutes. Cookie bottoms should be golden and centers slightly soft.
- Cool on the baking sheet for 5 minutes. Carefully move cookies onto wire racks and allow to cool completely.
Roll the balls of dough the same size to ensure even baking and uniformly-sized cookies. NOTE: Flour can be omitted in this recipe for a gluten-free option, but the texture will be extemely delicate.